Ej Sushi

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED

Observed potentially hazardous food, shrimp being improperly thawed at room temperature on top of 3 compartment sink, in blue dish rack, on top of drain board. Instructed site that approved method of thawing potentially hazardous foods as outlined in...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

No City of Chicago certified manager on site during inspection while potentially hazardous foods, squid salad, California sushi rolls, etc., were being prepared and or served. Instructed site that a city of Chicago certified food manager must be on s...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Observed pre-portioned salads, ginger salad, squid salad, sushi rolls, spicy crab roll, california rolls, etc., stored in refrigerated display case, for sale to public with no dates or labels. Also, observed wrapped frozen salmon, hamachi fish, etc...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Observed black mold like substance embedded caulk line along left side of 3 compartment sink, near splash guard. Instructed manager to remove and resurface caulk line. Maintain at all times.

FOOD HANDLER REQUIREMENTS MET

Food handler requirements not met. Instructed of the idph requirements: any food handler working in the city of chicago, unless that person has a valid food service sanitation manager certificate is required to meet the food handler training requirem...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Observed fryer basket resting in exposed hand sink, making it inaccessible. Must remove. Exposed hand sink may only be used for handwashing. Hand sink must be easily accessible at all times. Operator removed fry basket from hand sink. Critical violat...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

Observed water backing up in floor drain in nearby booth/prep area (@ Delightful Pastries) when basin is drained at 3 compartment sink. When sink is emptied, water must flow to floor drain at nearby booth, without backing up onto the floor. Must repa...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Observed grease dripping into hand sink from fry basket. Observed slow draining hand sink. Must have drains cleaned and sink must be sanitized. Must maintain same.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Found exposed hand sink in prep area not accessible (frozen shrimp inside basin). Found hand sink without paper towels. Advised exposed hand sink must be stocked with soap and paper towels, and must be accessible at all times. Operator provided paper...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

Observed no city of Chicago certified manager on site while potentially hazardous foods (fish, sushi, shrimp, etc.) being prepped. Advised must have a city of Chicago certified food manager on site at all times when potentially hazardous foods being ...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Observed no thermometers inside coolers. Must provide thermometers for all coolers and place in a conspicuous spot. Must provide stem thermometers to test internal food temperatures. Must maintain same.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED EMPLOYEE WASH DISHES WITH SOAP AND WATER IN THE THREE COMPARTMENT SINK, RINSE IN PLAIN WATER THEN PLACE DISHES ON THE DRAINBOARD TO DRY WITHOUT USING A SANITIZER. INSTRUCTED EMPLOYEE TO WASH DISHES USING THE WASH, RINSE SANITIZE METHOD. THE ...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUP, SUSHI) ARE BEING PREPARED AND SERVED. INSTRUCTED OPERATOR TO HAVE A CERTIFIED FOOD MANAGER ON SITE WITH A CITY OF CHICAGO FOOD SANI...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WIPING CLOTHS STORED ON CUTTING BOARD. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP AVAILABLE AT THE HAND SINK IN THE PREP AREA. MUST PROVIDE SOAP FOR EMPLOYEE HAND WASHING FACILITIES AT ALL TIMES. ALSO, NOTED A FOOD HANDLER WASHING HANDS AT THE THREE COMPARTMENT SINK USING WATER ONLY. ADVISED EMPLOYEE TO PROPERLY USE SOA...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (RICE,SOUP,SUSHI)MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE IDPH FOOD HANDLER CERTIFICATES AS REQUIRED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. SUSHI DISPLAY COOLER FOUND AT 52F WITH FOOD SUCH AS RAW TUNA AT 54.8F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW AND CDPH CONTACTED...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. RAW TUNA AT 54.8F, RAW YELLOW TAIL FISH AT 47.9F, CRAB AT 45.1F, SALMON AT 50.4F, COOKED SHRIMP AT 48.5F, COOKED EGG AT 50.3F. APPROXIMATELY ...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED EMPLOYEE NOT SANITIZING DISHES AFTER BEING WASHED. THREE COMPARTMENT SINK NOT PROPERLY SET TO WASH, RINSE AND SANITIZE. EMPLOYEE UNAWARE THAT CHLORINE IS TO BE USED TO SANITIZE ALL DISHES IN A FINAL RINSE AND UNABLE TO SET SINK PROPERLY. DEM...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NO PEST CONTROL LOG ON THE PREMISES OR AVAILABLE DURING THIS INSPECTION. MUST PROVIDE A RECENT PEST CO. SERVICE INVOICE AND ALL OTHER REQUIRED DOCUMENTATION. SERIOUS CITATION ISSUED 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. CERTIFIED MANAGER ARRIVED ON SITE AFTER BEING TELEPHONED BY EMPLOYEE WITH CERTIFICATE IN WALLET. SERIOUS CITATION ISSUED. 7-38-012.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION FROM 3-25-14 NOT CORRECTED. #41-MUST PROPERLY STORE ALL ITEMS 6 INCHES OFF THE FLOOR. SERIOUS CITATION ISSUED 7-42-090.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK RICE CONTAINER MUST BE LABELED. ALL PREPARED, READY TO EAT FOODS IE: SPICY MAYONNAISE, MUST BE LABELED AND DATED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST NOT USE PLASTIC WRAP AS A LINER AT SUSHI PREP STATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DIRTY BULK RICE CONTAINER. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS THROUGHOUT WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST PROPERLY PROPERLY INVERT ALL MULTI USE ITEMS ON SITE. (STORE UPSIDE DOWN)

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST PROERLY STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

REFRIGERATION UNIT UNDER SUSHI COOLER IN PREP AREA MISSING AN INTERNAL THERMOMETER; PROVIDE. ALSO PROVIDE AN INTERNAL THERMOMETER FOR PACKAGED SUSHI HOLDING UNIT.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

UPON INSPECTION OBSERVED NO CERTIFIED FOOD SERVICE MANAGER ON PREMISES WITH A CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE OR POSTED WHILE PREPARING SUSHI.SERIOUS CITIATION ISSUED 7-38-12.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REPAIR CRACKED COLD HOLDING UNIT GLASS DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR LEAKY FAUCET AT EXPOSED HAND SINK.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. PROVIDE CERTIFIED MANAGER CERTIFICATES TO COVER YOUR HOURS OF OPERATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE COUNTER TOPS HAVE NOT ARRIVED FROM THE MANUFACTURER, INSTALL ALL FOOD AND NON-FOOD CONTACT SURFACES IN AS SANIT...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

EQUIPMENT AND COOLERS NECESSARY TO RUN THE BUSINESS ARE NOT IN PLACE, ALL COOLERS AND EQUIPMENT MUST BE INSTALLED AND TURNED ON SO THEY CAN BE INSPECTED.